Pineapple-zucchini bread

      3 ea Eggs
      1 c  Safflower oil
      2 c  Brown sugar
      2 ts Vanilla
      2 c  Zucchini, coarsely shredded
  1 1/2 c  Crushed pineapple
      3 c  Unbleached flour
      2 ts Baking soda
      1 ts Salt
    1/2 ts Baking powder
  1 1/2 ts Cinnamon
    3/4 ts Nutmeg
      1 c  Raisins

  With an electric mixer, beat eggs.  Add safflower oil, sugar and
  vanilla; continue beating mixture until foamy.  With a spoon, stir in
  zucchini and pineapple.  Combine flour, soda, salt, baking powder,
  cinnamon and nutmeg. Add to zucchini mixture. Stir until
  well-blended.  Add raisins.  Pour into oiled 9 x 5-inch loaf pans.
  Bake at 350 degrees for 1 hour.  Cool at least 10 minutes before
  slicing.  Makes 2 loaves. Yield: 20 Servings